Monday, February 4, 2013

PANDU MIRAPAKAYA PACHHADI - FOR RICE / UPMA / IDLY

Spicy pickles are an integral part of A P . As being an Andhraraite , I love pickles very much . But my family can't eat same pickle for long time ,and also we eat seasonal pickles in the season and now is the season for " pandu mirapakayalu " so I prepared this pickle today morning .

" PANDU MIRAPAKAYALA PACHADI " As the name suggests , the main ingredient that goes into this pickle is fresh ' RED CHILLIES '

RED CHILLIES / PANDU MIRAPAKAYA - these chillies which are allowed to ripen before picking , as in this season we get less spice chillies and will ripen in this season , so this is the season .

Making this pickle is easy task than other one's .You don't need any elaborate preparation to make this pachhadi . You can make this one within minutes just by grinding the required ingredients .

INGREDIENTS -

Fresh red chilies / pandu mirapakayalu - 250 grm's

Salt - 5 tsp

Tamarind - 1 lemon size

Turmeric - 1/3 tsp

Garlic - 20 pods

Lemon - 1

Talimpu -

Urad dal - 1/2 tsp

Mustard seeds - 1/3 tsp

Cumin seeds - 1/3 tsp

Red chilli - 1

Curry leaves - 8

Asafoetida / hing - 1/3 tsp

METHOD OF PREPARATION -

Wash red chillies and air dry or wipe them with a cloth or paper towel..... They should be completly dry . Remove the salks / todimelu .

Check that the mixture jar which you are going to use is completely dry . {as it has to stay for long }

Grind chillies , tamarind, salt and turmeric powder into a coarse paste with out any water and remove from mixture jar and store it in jar and refrigerate , It does't change it's color and use this how much you want - This pickle stays fresh for atleast six months with the kind of fresh red chillies available in andhra . If you are substituting with other varieties , it will stay fresh for atleast 2 months after wards you have to refrigerate this . {Always use dry spoon while removing coarsely grounded pickle to make eadable pickle }